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Consider Bardwell's "Rupert" up close    #cheese

Consider Bardwell's "Rupert" up close #cheese

Stichelton    #cheese

Stichelton #cheese

Cheese: Pecorino Ginepro DOP (djee-neh-proh)    Where: Emilia-Romagna, Italy    Milk Type: Sheep, raw    Texture: hard, flaking shards    Rind: natural, balsamic-soaked    Shape: ~6lb wheel    Flavor: subtly sheepy, nutty, woodsy in a dry brush, pine needles way.

Cheese: Pecorino Ginepro DOP (djee-neh-proh) Where: Emilia-Romagna, Italy Milk Type: Sheep, raw Texture: hard, flaking shards Rind: natural, balsamic-soaked Shape: ~6lb wheel Flavor: subtly sheepy, nutty, woodsy in a dry brush, pine needles way.

Consider Bardwell's "Rupert"    #cheese

Consider Bardwell's "Rupert" #cheese

Hoch Ybrig    #cheese

Hoch Ybrig #cheese

Adelegger    #cheese

Adelegger #cheese

Adelegger    #cheese

Adelegger #cheese

Adelegger    #cheese

Adelegger #cheese

Cantal Fermier Vieux    #cheese

Cantal Fermier Vieux #cheese

Kingsley Clothbound Cheddar    #cheese

Kingsley Clothbound Cheddar #cheese

Fiore Sardo, a sheep milk cheese from the island of Sardegna, Italy. Shave pieces of this savory, sharp cheese into olive oil-dressed pasta for an amazing meal. Fiore Sardo's lemony finish and hard edge will have you mesmerized!

Fiore Sardo, a sheep milk cheese from the island of Sardegna, Italy. Shave pieces of this savory, sharp cheese into olive oil-dressed pasta for an amazing meal. Fiore Sardo's lemony finish and hard edge will have you mesmerized!

Tasty crunchy tyrosine crystals on Mimolette.

Tasty crunchy tyrosine crystals on Mimolette.

Teahive Cheese    #cheese

Teahive Cheese #cheese

La Maison Alexis de Portneuf “Le Cendrillon” - Quebec    #cheese

La Maison Alexis de Portneuf “Le Cendrillon” - Quebec #cheese

Morbier    #cheese

Morbier #cheese